Lamb Curry

Course : Curry
Serves: 6
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4 pounds boneless trimmed lamb shoulder
1 teaspoon salt and freshly ground black pepper -- to taste
1 cup vegetable oil
3 medium Onions -- diced
2 tablespoons pureed garlic
2 tablespoons black mustard seeds
2 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons ground cumin
1 teaspoon dried red pepper flakes
2 quarts brown lamb stock or canned chicken broth
2 Cup cooked Basmati rice
1 recipe orange dal with ginger and garlic -- see recipe
1 package plain yogurt
1 can fried onions -- see recipe

Preparation / Directions:

Cut meat, as uniformly as possible, into 2 by 3-inch cubes. Generously sprinkle with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter. In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top. Ladle warm stew over a bed of Basmati rice and serve with Orange Dal with Ginger and Garlic. Garnish with yogurt (see Homemade yogurt recipe in this collection, if desired) and Fried Onions. Serve immediately. Source: TAMALES WORLD TOUR SHOW #WT1A11

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